Creating A Fondant Wedding Cake: A 3-Tier Delight

Making a 3-tier fondant wedding cake is a challenging but rewarding endeavour. It requires careful planning, significant effort, and an understanding that the final product may not be magazine-worthy. Simple, rustic decorations are more achievable for amateur bakers. Bakers should also be mindful of the time required and plan their calendars accordingly, leaving enough time to make a test cake and take careful notes.

A 3-tier cake requires three cakes of 12, 9 and 6, as well as a large amount of icing. Most 3-tier cake recipes provide a step-by-step schedule for baking and assembling. Bakers will need cake pans of various sizes, parchment paper, a large serrated knife, cardboard cake boards, straws or wooden dowels for support, and a platter to serve the cake on.

Before assembling the cake, it is important to level the cakes to ensure they are flat and even. Bakers should also apply a crumb coat—a light initial coat of frosting that catches any crumbs, ensuring the final coat is neat and crumb-free. After chilling the crumb coat, the final coat of frosting can be applied.

Decorations can include fresh flowers, cake toppers, ribbon, sprinkles, or fresh berries. Fondant can be used to cover the cake for a smooth, elegant finish.

Choosing the right cake pans

First, it is important to determine the desired size of each tier. A standard 3-tier cake consists of a 10-inch bottom tier, an 8-inch middle tier, and a 6-inch top tier. However, you can adjust the sizes according to your preference and the number of guests you need to serve.

Next, it is recommended to use cake pans that are three inches deep. This allows for a two-inch cake with some extra room to prevent batter overflow during baking. Deeper pans also make it easier to level the cakes after baking, ensuring a flat surface for stacking.

When selecting your cake pans, opt for round pans with straight sides. Avoid pans with sloped or curved sides, as they will make it challenging to stack and decorate the tiers neatly. Additionally, look for pans made of durable materials, such as aluminium or heavy-gauge steel, which distribute heat evenly and produce a well-baked cake.

It is also essential to prepare your cake pans properly before baking. Grease the pans generously with baking spray or butter, and line the bottoms with parchment paper rounds. This step ensures that your cakes will release easily from the pans and helps create a smooth surface for decorating.

Finally, consider the number of cake pans you will need. For a 3-tier cake, you will need to bake at least six cakes (two for each tier). If you only have a limited number of cake pans, you can bake the layers in batches, allowing the pans to cool slightly between batches. Alternatively, you can invest in additional cake pans to speed up the baking process.

By choosing the right cake pans and following these instructions, you'll be well on your way to creating a beautiful and stable 3-tier fondant wedding cake.

Preparing the pans

Firstly, you'll need to gather the right tools and ingredients. For the pans themselves, you'll need three different sizes: 12", 9", and 6" cake pans, each 3" tall. These can be found at craft stores and baking supply stores. Additionally, get some parchment paper to line the pans.

Now, let's prepare the pans for baking:

• Cut parchment paper rounds to fit the bottom of each pan.
• Spray the bottoms and sides of the pans with cooking spray or grease them with butter.
• Place the parchment paper rounds into the bottom of each pan.
• Spray the parchment paper rounds with cooking spray or grease them with butter as well.

This double preparation of greasing and lining the pans might seem excessive, but it's an important step to ensure that your cakes don't stick to the pans.

Once your pans are prepared, you can start pouring in your batter and baking your cakes! Remember to only fill each pan about two-thirds full to prevent overflow, and adjust your oven temperature to 350°F (177°C). The baking times will vary depending on the size of your layers:

• 6-inch cakes: 25 to 30 minutes
• 8-inch cakes: 35 to 40 minutes
• 10-inch cakes: 55 to 60 minutes

Keep in mind that these are just guidelines, and the actual baking time may vary depending on your oven. It's a good idea to use an oven thermometer to ensure your oven is at the correct temperature.

To test if your cakes are done, insert a toothpick into the centre of each cake. If it comes out clean, the cakes are ready. Additionally, the cakes will appear golden brown, their edges will pull away from the sides of the pans, and they will spring back when touched.

After removing the cakes from the oven, let them cool for about 10 minutes. Then, loosen the cakes from the pans with a knife and turn them out onto a cooling rack to finish cooling completely before decorating.

Baking times and testing for doneness

Baking times will vary depending on the size of your layers. As a general rule, the larger the cake, the longer the baking time. Here are the approximate baking times for each tier of a 3-tier wedding cake:

• 6-inch cakes: 25 to 30 minutes
• 8-inch cakes: 35 to 40 minutes
• 10-inch cakes: 55 to 60 minutes

It's important to remember that these are just guidelines and that the actual baking time may vary depending on your oven. To ensure accuracy, it is recommended to use an oven thermometer to check that your oven is at the correct temperature.

Once your cakes are in the oven, you can start testing for doneness. There are a few signs that will indicate when your cakes are ready:

• A toothpick inserted into the centre of the cake comes out clean.
• The cakes appear golden brown.
• The edges of the cakes pull away from the sides of the pans.
• The cakes spring back when touched.

It is especially important to ensure that the largest layer, the 10-inch cake, springs back when touched, as this indicates that it is fully baked.

After removing the cakes from the oven, let them cool for about 10 minutes before loosening them with a knife and turning them out onto a cooling rack to finish cooling.

Baking your cakes in advance and freezing them can save time and make the overall task more manageable. Once cooled, wrap the cakes tightly in plastic and store them in the freezer for up to a week. Working with frozen layers is easier as they are less prone to crumbling, and the crumb coat will go on more smoothly.

Applying the crumb coat

To start, you'll need to apply a layer of buttercream to the bottom layer of your cake. If you are filling your cake, you will need to do this before applying the crumb coat. To do this, spoon a small amount of frosting onto the bottom of the cake board so that it acts as a glue. Place the bottom layer of cake on top of the cake board and pipe a buttercream dam around the perimeter of the top layer. This will prevent the filling from leaking out. If you are not filling your cake, simply apply a layer of buttercream to the bottom layer, spread it around, and then place the top layer on top.

Next, apply the crumb coat. Chill the cake for 15 to 30 minutes. It's important not to chill the cake for too long, as this will cause condensation to form, and the second frosting layer won't adhere well.

Once the crumb coat is set, you can apply the final coat of frosting. Place each assembled tier on a turntable and transfer a mound of frosting to the top of the cake. Spread the frosting around the top with a palette knife, rotating the cake as you go. Do the same with the sides. Work quickly to keep the cake cool, and return each tier to the fridge while you frost the next one.

Decorating with fondant

Fondant is a great way to achieve a smooth, flawless finish on your wedding cake. Here are some tips for decorating your 3-tier wedding cake with fondant:

• Before you begin, make sure your cake is chilled. Fondant is easier to work with when the cake is cold as it will help prevent the fondant from tearing or becoming sticky.
• Start by rolling out your fondant to a thickness of about 1/8 to 1/4 inch. Use a rolling pin with fondant smoothers or guides to ensure an even thickness.
• Carefully lift the fondant and drape it over your cake. Smooth the fondant gently with your hands, starting from the top and working your way down the sides.
• Use a fondant smoother or a piece of smooth cloth to gently smooth out any bumps or air bubbles. Work from the centre of the cake outwards to remove any excess fondant and create a seamless finish.
• For a simple design, use a sharp knife or pizza cutter to trim away the excess fondant around the base of the cake. For a more rustic look, you can leave the fondant longer and create a ruffle effect by pinching and twisting the fondant with your fingers.
• Fondant provides a great base for additional decorations. You can add fresh flowers, edible gold leaf, or even hand-painted designs. Get creative and add some personal touches that reflect the theme of your wedding.
• If you want to create a multi-tiered cake with different colours or designs, simply repeat the process for each tier, making sure to chill the cake after covering each tier with fondant.
• To add some texture to your fondant, you can use a variety of tools such as embossing mats, textured rolling pins, or silicone moulds. These tools can help you create intricate patterns and designs on your fondant.
• Fondant can also be used to create beautiful fondant flowers or other decorations that can be placed on your cake. You can find many tutorials online to guide you through the process of making fondant flowers.
• Finally, remember to keep your fondant covered with a damp cloth when not in use to prevent it from drying out.

Frequently asked questions